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Thread: Pizza Dough

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    Pizza Dough

    Following my Pizza adventure on the weekend I went in search of proper Pizza dough recipes and found, among others, this.
    It seems they all require yeast, which never occured to me.
    Let's share here, anyone know any shortcuts or simple pizza dough recipes?


    Basic Pizza Dough

    makes 3, 12-inch (30 cm) pizzas

    * 1 tablespoon active dry yeast,
    or 1 oz (25 g) brewer’s yeast
    * 1 1/2 cups (350 cc) warm water
    * 3 1/2 cups (500 g) flour
    * 1 tablespoon extra-virgin olive oil
    * pinch of salt


    In a small bowl, sprinkle the yeast on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.


    Sift the flour. Pour the flour into a large bowl or on a work surface. Mold the flour in a mound shape with a hole in the center.


    Pour the yeast mix in the center . . .


    . . . . then the olive oil and a pinch of salt.



    Using a spatula, draw the ingredients together.

    Then mix with your hands to form a dough.


    Sprinkle some flour on the work surface. Place the dough on the floured surface.


    Knead the dough briefly with your hands pushing and folding. Knead just long enough for the dough to take in a little more flour, and until it no longer sticks to your hands.

    ** NOTE**
    The temperature in the kitchen should be around 68–75 F (20–24 C) for the dough to properly rise.


    PIZZA DOUGH! You have seen the chefs on TV twisting and swirling their pizza dough in the air. Do you think it is impossible to make a good pizza dough at home and a good pizza in your oven? I will change your mind.

    At this point, the pizza is ready to receive its toppings (see recipes). Add onto the pizza your preferred toppings. Sprinkle with a pinch of salt and pepper if indicated by the recipe.

    Cook the pizza in a regular oven at 500 F (260 C) for about 20–25 minutes.

    The cheese for a homemade pizza, if present in the recipe, should be added 5 – 10 minutes before removing the pizza from the oven.

    To check for readiness, lift one side of the pizza. The pizza is ready when the bottom surface is light brown.

    With your hand, spread a little olive oil inside a bowl.


    Transfer the dough into the bowl.


    Cover the bowl with a kitchen cloth, and set the bowl aside for approximately 1 – 2 hours until the dough doubles in volume. The time required for rising will depend on the strength of the yeast and the temperature of the room.


    When the dough is double its original size, punch it down to eliminate the air bubbles.


    On a lightly floured work surface, cut the dough into three equal pieces.


    On the work surface, using a rolling pin . . . .


    . . . . and your hands, shape one piece of dough into a thin round layer. Make a pizza about 12 inches in diameter.


    Make a pizza about 12 inches in diameter and transfer it to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of pasta. Repeat this step with the other 2 dough pieces to make 3 pizzas.

  2. #2
    sabaii sabaii
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    Nice watch Koojo. What's the wife using though ?
    http://www.annamariavolpi.com/pizza%20dough%20xx08.jpg

  3. #3
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    Quote Originally Posted by sabaii sabaii View Post
    Nice watch Koojo. What's the wife using though ?
    http://www.annamariavolpi.com/pizza%20dough%20xx08.jpg
    What?

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